This recipe has kindly been submitted to us by one of our customers

Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

White Chocolate Strawberry cream cake

A light sweet summer cake, bursting with fresh strawberries and layered with a vanilla white chocolate cream filling.

  • Total time: 50m


  • For the Sponge
    150g white Fairtrade chocolate
    200g unsalted butter
    3 large free range eggs
    150g caster sugar
    200g self-raising flour
    2 large scoops vanilla ice-cream
    1 tsp vanilla extract

    For the Filling
    500g ripe strawberries
    1tbsp caster sugar
    100g white fairtrade chocolate
    150ml double or whipping cream
    Icing sugar for dusting


  1. Heat the oven to 180C/350F/ Gas 4 To make the sponge, break up the white chocolate and melt gently with the butter. Then remove from the heat and leave to cool until use.
  2. Break the eggs into a mixing bowl. Add the sugar and vanilla extract. Using an electric whisk, whisk on full power for around 4minutes, until the mixture is extremely thick and creamy. When you lift the whisk out of the mixture it should leave a ribbon-like trail. Gently stir the chocolate mixture then whisk into the egg, sugar and vanillla. Stir in the ice cream. Carefully fold in the flour using a metal spoon. Divide the mixture between two greased sandwhich tins, and spread evenly.
  3. Bake in a pre-heated oven for around 20minutes until a light golden brown and the delicate sponge springs back when pressed. Run a knife around the inside of the tin to gently loosen the cakes, turn out onto a rack and leave to cool.
  4. To make the filling, thinly slice 250g of the strawberries, saving half of the better looking ones for decoration. Put the sliced strawberries into a bowl and add the sugar. Grate the white chocolate and gently fold half into the cream.
  5. Place one sponge on presentation stand or board, and cover with the chocolate cream, then place the sugar mixed strawberries on top. Place the second sponge carefully on top and decorate with the remaining strawberries, grated white chocolate and a dusting of icing sugar.

Your recipe note

Edit your recipe note


Average user rating

4 stars